Assessing health risks of polycyclic aromatic hydrocarbons (PAHs) in cooked fish using monte carlo simulation: a global review and meta-analysis

被引:0
作者
Gholami-Borujeni, Fathollah [1 ]
Sarvestani, Roghayeh Abedi [2 ]
Mortezazadeh, Fatemeh [3 ]
Mohseni-Bandpei, Anoushiravan [4 ]
Nejatzadeh, Fatemeh [5 ]
Niknejad, Hadi [2 ,6 ]
机构
[1] Mazandaran Univ Med Sci, Hlth Sci Res Ctr, Dept Environm Hlth Engn, Sari, Iran
[2] Shahid Beheshti Univ Med Sci, Sch Publ Hlth & Safety, Dept Environm Hlth Engn, Tehran, Iran
[3] Univ Tehran Med Sci, Sch Publ Hlth, Dept Environm Hlth Engn, Tehran, Iran
[4] Shahid Beheshti Univ Med Sci, Environm & Occupat Hazards Control Res Ctr, Tehran, Iran
[5] Islamic Azad Univ, Fac Agr, Dept Hort, Khoy Branch, Khoy, Iran
[6] Shahid Beheshti Univ Med Sci, Student Res Comm, Sch Publ Hlth & Safety, Dept Environm Hlth Engn, Tehran, Iran
关键词
Cancer risk; Fish; Meta-analysis; Non-cancer risk; PAHs; COASTAL WATERS; HEAVY-METALS; BIOACCUMULATION; CONTAMINATION; PRODUCTS; EXPOSURE;
D O I
10.1007/s40201-024-00922-0
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Cooking food at high temperatures can lead to the formation of harmful chemical compounds called polycyclic aromatic hydrocarbons (PAHs). The purpose of this study was to conduct a systematic review and meta-analysis to evaluate the concentrations of 16 PAHs in cooked fish using roasting, barbecuing, or grilling techniques. The Monte Carlo simulation method was employed to accurately assess and quantify the uncertainties associated with risk estimation. This study compiled data on PAH levels in cooked fish using gas or charcoal from 57 original published articles in the PubMed, Science Direct, Scopus, Google Scholar, and Web of Science databases between January 1, 2010 to December 30, 2023. The investigation showed that 55.1% of cooked fish was made by grilling, 35.1% by barbecuing, and 9.8% by roasting. Based on the 95th percentile Hazard Quotient (HQ) from fish consumption, the ranking of 8 PAHs was as follows: Benzo[a]pyrene (BaP = 14.10) > Pyrene (Pyr = 0.29) > Fluorene (Flu = 0.23) > Naphthalene (Nap = 0.22) > Fluoranthene (Flrt = 0.12) > Acenaphthene (Ace = 0.11) > Acenaphthylene (Acy = 0.04) > Anthracene (Anth = 0.02). However, the non-carcinogenic risk ratio for other PAH compounds in fish consumption, excluding BaP, was found to be less than one (HQ < 1). The 95th percentile lifetime excess cancer risk (LTCR) values for 8 PAH compounds (BaP (4.35E(- 9)) > Anth (6.10E(- 11)) > Flrt (9.35E(- 12)) > Pyr (7.04E(- 12)) > Ace (6.56E(- 12)) > Flu (4.97E(- 12)) > Nap (4.39E(- 12)) > Acy (2.57E(- 12))) from fish consumption were negligible and can be disregarded (LTCR < 10- 6). Based on the analysis of the findings, it can be concluded that the consumption of cooked fish using various methods worldwide does not present a carcinogenic risk linked to PAHs.
引用
收藏
页码:425 / 438
页数:14
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